Greek Meat Balls Print Email


2 small onions, finely chopped
2 tablespoons butter
1 lb. minced veal or beef
1/2 cup dry breadcrumbs
1/2 cup milk
2 teaspoons salt
1/4 teaspoon pepper
chopped parsley
1 egg, slightly beaten
olive oil for frying
4 tablespoons white or red wine

Saute the onion in 2 tablespoons butter or margarine until soft
and mix together thoroughly with the minced meat, breadcrumbs,
milk, salt, pepper, parsley, and egg. Shape mixture into balls 1"
in diameter. In a large frying pan saute the meat balls in oil, turning
to brown all sides. Pour the wine over the meat balls and heat for a
few minutes. Serve hot. Serve on plate with other hors d'oeuvres. Makes about 3 dozen meatballs.